Classic Victoria Sponge Cake

Name: Classic Victoria Sponge Cake
Total time: 1200 s
Yield: 10 slices
Cuisine: British
Ingredients: 200 g Caster Sugar; 200 g Softened butter; 4 eggs, beaten; 200 g self-raising flour; 1 tsp baking powder; 2 tbsp milk; 100 g butter, softened; 120 g icing sugar; 1 tsp vanilla extract; 340 g strawberry or raspberry jam

carrie.Mcc @cook_17205737

This recipe never fails

carrie.Mcc @cook_17205737

This recipe never fails

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Ingredients

20 minutes

10 slices

For the sponge
200 gCaster Sugar
200 gSoftened butter
4eggs, beaten
200 gself-raising flour
1 tspbaking powder
2 tbspmilk
For the filling
100 gbutter, softened
120 gicing sugar
1 tspvanilla extract
340 gstrawberry or raspberry jam

Cooking Instructions

20 minutes

1

Heat oven to 190C/170C fan/gas 5. Butter two 20cm sandwich tins and line with baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
2

Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
3

To make the filling, beat the butter until smooth and cream, then gradually beat in icing sugar and then vanilla extract. Spread the buttercream over the bottom of one of the sponges, top it with the jam and sandwich the second sponge on top. Dust a little icing sugar on top before serving.